Can I substitute the ground beef?

Absolutely. Ground turkey or ground chicken work beautifully. Just adjust seasoning if needed. You could even use shredded rotisserie chicken for a shortcut.

Can I make Creamy High-Protein Taco Soup in a slow cooker?

Yes! Brown the beef first, then add everything except the cream cheese and Greek yogurt to your slow cooker. Cook on low for 4–6 hours. Stir in the creamy ingredients at the end. It’s classic set-it-and-forget-it comfort.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, which makes lunch the next day extra satisfying.

Yes, but keep in mind that dairy can slightly change texture after freezing. If you plan to freeze, you might leave out the cream cheese and yogurt and stir them in after reheating.

Is this good for meal prep?

It’s fantastic. Because it’s high protein and loaded with beans and veggies, it keeps you full for hours. Portion it into containers and you’re set for the week.

Creamy High-Protein Taco Soup: 30-Minute Comfort Win

Description

Creamy High-Protein Taco Soup is a hearty, one-pot dinner packed with lean ground beef, beans, vegetables, and bold taco flavor in a rich, creamy broth. This quick and satisfying meal is perfect for busy weeknights, meal prep, or when you need cozy comfort food that actually keeps you full.

Ingredients

Scale

2 pounds ground beef (96/4 lean)
1 (15 oz) can sliced stewed tomatoes
1 (10 oz) can RO-TEL (diced tomatoes with green chiles)
1 (15 oz) can black beans, undrained
1 (15 oz) can pinto beans, undrained
1 (15 oz) can whole kernel corn, undrained
2 packets taco seasoning
1 packet ranch dip mix
1 (12 oz) bag frozen pepper & onion blend
1 (12 oz) bag frozen broccoli & cauliflower florets
8 oz fat-free cream cheese, room temperature
1 cup (227g) fat-free Greek yogurt

Optional Toppings:

Fresh cilantro
Diced onion
Jalapeño slices
Shredded cheese or queso fresco
Tortilla chips

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Instructions

Heat a large pot over medium-high heat. Add ground beef and brown completely, breaking it apart as it cooks.
Once fully cooked, add stewed tomatoes, RO-TEL, black beans, pinto beans, corn (undrained), taco seasoning, and ranch dip mix. Stir well and bring to a boil.
Add frozen pepper & onion blend and frozen broccoli & cauliflower. Reduce heat to a simmer and cook 6–8 minutes, until vegetables are tender.
Reduce heat to low (or turn off if serving immediately). Stir in softened cream cheese and Greek yogurt until fully melted and creamy.
Serve hot with desired toppings.

Notes

If you prefer a thinner soup, add 1–2 cups broth or water.

You may drain the canned ingredients, but additional liquid may be needed.

Any frozen or fresh vegetables can be substituted.

For dairy-free, use dairy-free cream cheese and yogurt or replace creamy ingredients with 2–4 cups broth.

Stores well in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 generous bowl (about 1½ cups)
Calories: 385 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 38 g
Cholesterol: 85 mg